Teriyaki Pork Tenderloin
Isn’t it great when dinner feels like a restaurant-quality meal but is easy enough to make at home? Teriyaki Pork Tenderloin might be just the recipe you’ve been searching for. With its savory and slightly sweet flavors, this dish is perfect for a weeknight meal or even when hosting guests. Let’s talk through how to prepare this flavorful recipe step by step.
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What Makes Teriyaki Pork Tenderloin So Special?
The combination of juicy pork tenderloin and a homemade teriyaki glaze creates a dish that’s tender, flavorful, and balanced. The marinade helps infuse the pork with a rich depth of flavor, while the cooking process ensures it stays juicy and delicious. It’s a meal that feels indulgent without being overly complicated.
Ingredients Needed:
pork tenderloin
soy sauce
rice wine vinegar or distilled white vinegar
brown sugar
honey
garlic
sesame seeds
ginger
onion powder
Step By Step Instructions Teriyaki Pork Tenderloin
Step 1: Mix up the teriyaki sauce: soy sauce, vinegar, brown sugar, honey, garlic, sesame seeds, powdered onion and ginger in a bowl. This will be your teriyaki pork tenderloin marinade.
Step 2: Place the pork tenderloin in a resealable plastic bag or a baking dish. Next, pour the marinade over it, then seal the bag and refrigerate for at least 60 minutes (or up to 4 hours for even more flavor, recommended).
Step 3: Fire up the grill to medium-high heat. Remove the pork from the marinade and save the leftover marinade to baste the pork while it’s grilling.
Step 4: Grill the pork tenderloin for about 15-20 minutes, turning it occasionally and basting until the internal temperature reaches 145°F (63°C). The pork will continue to cook while it’s resting, and this will ensure it’s perfectly cooked and safe to eat. Oven Method: Preheat oven to 400 Fahrenheit. Bake for 18-20 minutes or until the internal temperature reaches 145°F (63°C) degrees.
Step 5: Take it off the grill and let it rest for a few minutes before slicing it.
Step 6: Now comes the best part – serve your juicy, tender teriyaki pork tenderloin with a side of steamed rice and some grilled broccoli or other veggies. Yum! Or my Smashed Garlic Baby Potatoes and Grilled Zucchini Spears!
Tips for Success
- Don’t skip the resting time. It allows the juices to redistribute, keeping the pork tender and flavorful.
- Adjust sweetness and saltiness. The honey and soy sauce quantities can be tweaked based on personal taste.
- Prep ahead. Make the marinade a day in advance, making the recipe even quicker to assemble.
FAQs
Can this recipe be made in a slow cooker?
Yes, the pork can be cooked in a slow cooker on low for 6-8 hours. The glaze can be thickened on the stovetop before serving.
What if pork tenderloin isn’t available?
Pork chops or even chicken breasts can be used as substitutes, though cooking times may vary.
Apparel for the foodies & grillers
Teriyaki Pork Tenderloin
Ingredients
- 2 – 1 pound pork tenderloins
- 1 cup soy sauce
- 1/2 cup rice wine vinegar can substitute white vinegar or marsala wine
- 2 Tbsp dark brown sugar or light brown sugar
- 1 Tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 Tbsp sesame seeds
- 1 tsp ground ginger or fresh ginger
- 1 tsp onion powder
Instructions
- Mix up the teriyaki sauce: soy sauce, vinegar, brown sugar, honey, garlic, sesame seeds, powdered onion and ginger in a bowl. This will be your teriyaki pork tenderloin marinade.
- Place the pork tenderloin in a resealable plastic bag or a baking dish. Next, pour the marinade over it, then seal the bag and refrigerate for at least 60 minutes (or up to 4 hours for even more flavor, recommended).
- Fire up the grill to medium-high heat. Remove the pork from the marinade and save the leftover marinade to baste the pork while it's grilling.
- Grill the pork tenderloin for about 15-20 minutes, turning it occasionally and basting until the internal temperature reaches 145°F (63°C). The pork will continue to cook while it's resting and this will ensure it's perfectly cooked and safe to eat.
- Once the pork is done, take it off the grill and let it rest for a few minutes before slicing it.